Mmmmmm, brie. My favorite Friday-night plans involve putting the kids to bed early and curling up with a yummy snack, a glass of wine and DVRed The Office reruns.

This slow-cooked brie definitely counts as a yummy snack.

If only the kids would stay in bed rather than pop up every few minutes and force me to hide my snack under a couch cushion.

The Ingredients:

--brie (a round would fit in the crock much better than the triangle. I realized that a bit too late.)

-- 1/3 cup candied pecans

-- 1/4 cup dried cranberries

The Directions:

I used my little 1.5 quart slow cooker. If you don't have one, you can insert a corning ware or other high-heat resistant dish into your large stoneware. It will take longer to heat through and melt, but will work just fine.

--Place brie in bottom of stoneware (or in my case with the triangle, squish to fit)

--chop up candied pecans and cranberries

--dump on top of brie

--cover and cook on low for 4 hours or high for 2.

Serve with sliced apples and/or your favorite crackers.

seriously good. We need to get invited to something so I can bring this along.

It sounds absolutely wonderful. Maybe I can do this with one of the slices of brie that I've just ripened and frozen. Mmm... don't know where to get candied pecans from, would plain ones do? That would make it even more of a health-food, wouldn't it?

dabrah, you can most certainly make it with regular pecans. If you opt for candied, melting a tad of butter with a bit of brown ugar to mix with the chopped pecans would candyify them perfectly.xoxsteph

I have made this little ditty before-- but all wrapped up in puff pastry dough. It is super yummy, but I don't think I'd have to hide it from my kids--somehow I don't think they'd be dying to get their hands on my french cheese with nuts and cranberries :)!

I am living in MX without an oven, but with my trusty crockpot. I also have Celiac Disease. Having no oven and a craving for cornbread(Grew up in the South), I decided to make it in the crockpot. This is before I discovered your blog. It came out perfectly. I also made a fresh blackberry crisp (with quinoa flakes in place of oatmeal). It too was great. I have a large oval pot and doubled the recipe. I roast my chicken in the Crockpot and stuff garlic, oranges, lemons, and whatever else I have inside. Thanks for your great blog.

Your blog is a great inspiration to me. I keep flogging the cook, a retured DH, to make some of these delicious things. He forgets, I flog... Someday soon I hope he will gather it all, including his wits, and go for it.

I don't know if this is a stupid question or not. I made this a couple days ago and the hard ends of the cheese didn't melt, so I was wondering if I am supposed to cut part of the cheese off before I melt it? It was very good other than the slight weirdness of the hard cheese pieces.-Sunnie

when I made it (a few times now, it's one of our favorites!) the outer rind of the brie doesn't fully melt, either. I like it like that, but I can see how some may not. You absolutely can try to peel the rind off if you prefer it that way.

Hi Sunnie! I JUST tonight made a round brie dish (brie with apricots and brown sugar) and you are right.If you buy the packaged round brie, it has a VERY thick and hard rind. I've not come across that before, because I've always used the fresh brie from Trader Joe's. I would definitely (from now on!) cut the very top part of the rind off before adding the topping to the crockpot.The rind from the Trader Joe's brie is nowhere near as thick and softens enough to eat.

Thanks Stephanie! I am looking forward to trying this recipe again and also the new one with apricots and brown sugar! I wish we had a Trader Joe's near where I live, but the closest one is about an hour away. Alas, I will have to continue trimming the rind. Thanks again for your help!